Pizza, Hawaiian

Nutrition Facts

Serving Size 1 PIZZA

Calories 771

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 23.5g

36%

Sat. Fat 7.6g

- - -%

Trans Fat 0g

Cholesterol 48.6mg

- - -%

Sodium 1773.2mg

77%

Amount/Serving

%DV*

Tot. Carb. 109.7g

33%

Dietary Fiber 4g

12%

Sugars 16g

Includes 0g Added Sugars

Protein 33.8g

Vitamin D - 0mcg - 0%

Calcium - 268.6mg - 27%

Iron - 7.7mg - 96%

Potassium - 354.5mg - 8%

INGREDIENTS: Pizza Dough (Pizza Dough (Pizza Dough (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), WATER, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), YEAST (yeast, sorbitan monostearate, ascorbic acid), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray), GR OIL MINERAL FOR DOUGH MACHINE (white mineral oil, usp grade passes FDA requirements)))), PIZZA SAUCE (tomato purees, salt, sugar, extra virgin olive oil, spices and garlic powder.), PINEAPPLE (pineapple, pineapple juice and citric acid. ), HAM (ham cured with water, sugar, salt, potassium lactate, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrate.), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.